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November/December 2009
Maple Leaf Foods
Profits Rise
• First Food Safety Symposium
• Innovative Development
Centre Opens
Canadian Publications Mail Product Sales Agreement 41689029
Guest Editorial:
Cattle and the
Environment
pg.5
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Volume 8, Number 6 November/December 2009
5 Guest Editorial
by Brad Wildeman
6 Food Safety First: Maple Leaf holds unique symposium
by Alan MacKenzie
6 10 Opening Doors: Maple Leaf unveils innovation centre
by Alan MacKenzie
12 First Class Ceremony: Meat Industry Hall of Fame
inducts inaugural group
16 Assembly Line
18 Events Calendar
19 Whole Grain Goodness: Using novel feeds
by Debbie Lockrey-Wessel
20 C
ross Country News
22 Growing Margins in a Shrinking Economy
by Ed Sullivan
24 Industry Roundup
27 Recall Preparedness
30 M
eat Industry Business Watch
by James Sbrolla
10
22 12
meatbusiness.ca November/December 2009 Canadian Meat Business 
| Guest Editorial |
Partners:
November/December 2009 Volume 8 Number 6
Cattle and the Environment
PUBLISHER
Ray Blumenfeld
ray@meatbusiness.ca
EXECUTIVE EDITOR
C anada’s beef and cattle
industry has been getting some
undeserved environmental
flack the last while. Remember – the
utilization by the beef herd. Methane
emissions from the rumen represent
a loss of energy from the feedstock.
Although methane emissions cannot
Alan MacKenzie cattle “industry” is actually hard working be eliminated, they can be reduced,
alan@meatbusiness.ca families making a living from the land. resulting in both lower emissions and
That living comes when their cattle are lower feed costs to producers.
CONTRIBUTING WRITERS commercially valuable because they • Manure Management Strategies
Brad Wildeman, Debbie Lockrey-Wessel, Ed graze on well-managed grasslands, which preserve the nutrient content of
Sullivan, James Sbrolla contribute a variety of ecosystem services manure and can result in decreased
to the benefit of all Canadians. greenhouse gas emissions in the form
CREATIVE DIRECTOR of carbon dioxide, methane and
The real facts on greenhouse nitrous oxide.
Krista Kline
gases (GHGs) • Production Efficient Practices
FINANCE Beef cattle production in Canada is result in a decrease in greenhouse
among the most efficient in the world. gas emissions per kilogram of beef
Jerry Butler
Canadian scientists recently estimated produced. Practical measures like
that GHG emissions per kilogram of live testing feeds, balancing rations,
Canadian Meat Business is published animal weight decreased from 16.4 to 10.4 implementing proper herd health
six times a year by We Communications West Inc. kilograms of carbon dioxide equivalent and fertility programs and avoiding the
from 1981 to 2006 (Source: Vergé et.al. over-application and loss of valuable
2008. Greenhouse gas emissions from the nutrients in manure, are practices
Canadian beef industry.). that ensure GHG emissions from the
In Canada, in 2006, GHG emissions beef industry are minimized.
from all of agriculture, livestock and A healthy industry makes for
cropping, were less than 50 per cent of all
COMMUNICATIONS WEST INC. the transportation emissions. Agriculture a healthy environment
GHG emissions were determined to be 69 Maintaining a strong and healthy cattle
We Communications West Inc. megatonnes (million tonnes) of carbon industry will also ensure that Canadians
7-1080 Waverley Street
Winnipeg, MB, Canada R3T 5S4
dioxide equivalent, livestock alone was 36 are able to maintain the natural
Phone: 204.985.9502 Fax: 204.582.9800 megatonnes and transportation was 159 grasslands, woodlands and wetlands that
Toll Free: 1.800.344.7055 megatonnes. Ruminant animals (cattle, contribute to carbon sequestration, GHG
sheep and goats) produce methane as reduction and other environmental
E-mail: publishing@meatbusiness.ca
Website: www.meatbusiness.ca part of their normal microbial benefits. Cattle producers care for the
fermentation digestive process in land because their very survival depends
Canadian Meat Business subscriptions are the rumen, or large fore stomach. on this natural ecosystem. They share
available for $28.00/year or $46.00/two years
and includes the annual Buyers Guide issue.
This process, referred to as enteric the landscape with wildlife and on the
fermentation, produces methane as a by- prairies, provide the grazing animal
©2009 We Communications West Inc. product which is exhaled. that maintains the native prairie grasses.
All rights reserved. Cattle are also positive carbon recyclers. Without beef as part of a balanced diet
The contents of this publication may not be The grasses they eat take carbon from the and the good management of the land
reproduced by any means in whole or in part, atmosphere and sequester it in their roots for cattle, this habitat could be converted
without prior written consent from the publisher. and directly in the grasses. to crop production.
Printed in Canada.
The industry has adopted several
ISSN 1715-6726 management strategies to mitigate GHGs. Learn more and get informed
Some of these are: To learn more about good
• Grazing Management Strategies management practices with the
increase the quantity and quality associated co-benefits for the
of forages on pastures and native environment, visit www.cattle.ca and click
rangelands. An increase in the on “Environmental Stewardship”. While
quantity of forage produced increases you’re there, try out the Agriculture
the amount of carbon sequestered and Agri-Food GHG calculator, Holos,
in soils. Increases in the quality of and see what you’re your net GHG
forages result in reduced methane balance is.
emissions from enteric fermentation.
• Feeding Management Strategies Brad Wildeman is the president of the
increase the efficiency of feed Canadian Cattlemen’s Association.
meatbusiness.ca November/December 2009 Canadian Meat Business 
Photo: Maple Leaf Foods
Food Safety First
Maple Leaf hosts unique food safety event as it recovers from last
year’s listeria crisis.
By Alan MacKenzie
I
n August 2008, Maple Leaf its third quarter report for 2009. and prior historical levels and we
Foods – Canada’s largest food The report showed a net earnings are very pleased with this significant
processing company – was at the increase of $22.5 million ($0.17 per progress,” Maple Leaf president and
centre of a listeria monocytogenes share) compared to a net loss of CEO Michael H. McCain said in a
outbreak that led to the deaths of $12.9 million ($0.10 per share) a year release. “While we are making great
22 Canadians. The event could have earlier. According to the report the progress, we still have to complete
crippled the company, but now company benefited from strength in the work underway to fuel higher
– a little over a year after the crisis its bakery business and a “substantial growth and margins consistent with
– Maple Leaf Foods is starting to recovery” in its packaged meats our consumer packaged goods peer
see profits again as it recovers from sector. group.”
the worst listeria outbreak in the “Our third quarter results The company’s recovery, in part,
country’s history. showed a very material increase in can likely be attributed to how it
In October the company released profitability compared to last year handled itself in the aftermath.
Canadian Meat Business November/December 2009 meatbusiness.ca
Industry analysts praised McCain last year when he immediately said the outbreak was to be blamed on Maple Leaf. The company also quickly appointed a new chief food safety officer, Dr. Randall Huffman, and took on an advocacy role when it comes to food safety. Enhancing Knowledge Part of this advocacy now comes in the form of information symposiums. In October – around the same time the financial results were released – the company drew 110 industry representatives to the first of what it expects to be a series of food safety events at its new ThinkFOOD! Centre in Toronto (for more on the new innovative centre, see story on page 10). The symposium – entitled “Enhancing Our Knowledge and Capabilities to Produce Safer Food” – was the first gathering of its kind since the new Canadian listeria policy was put into place in April. According to Huffman, the event was particularly unique because it was hosted by a company, rather than an industry association or government body. “It was the first time that we had brought in such a diverse group from the Canadian industry – which included not only our customers in the retail and foodeservice sectors, but also government regulators from all three of the major agencies, and several from the academic community,” Huffman said, adding that Maple Leaf’s competitors in the packaged meat business were also invited. “We decided to invite all of our major competitors – not all of them were able to come, but we did get a very good representation,” he noted. “We believe – and I know the rest of the industry has adopted this principle as well – that food safety should be viewed as a non- competitive issue. Every time there is a negative food safety event it affects the entire business category, not just the company involved.” Huffman said the afternoon of the all-day event was focused on listeria control in ready-to-eat foods. This included presentations from two of the top listeria researchers – Dr. Martin Wiedmann, of Cornell University’s Department of Food Science, and Dr. Kathy Glass, of the Food Research Institute at the University of Wisconsin – as well as meatbusiness.ca November/December 2009 Canadian Meat Business
Huffman discussing actions taken and Other speakers at the event
lessons learned by Maple Leaf since
last August.
included Jane Billings, senior assistant
deputy minister for the Public Health Maple Leaf
“It is, I think, our obligation and
responsibility to be very open and
Agency of Canada; Dr. Brian Evans,
executive vice president of the Appoints New
transparent about what we’ve learned
over the last year,” he said.
Canadian Food Inspection Agency;
Chief Marketing
“With respect to listeria control,
it is about not only collecting data
“We believe – and I Officer
on your process but actively turning know the rest of the Maple Leaf Foods has
that data into information and
knowledge,” Huffman added, noting industry has adopted appointed Stephen Graham to the
new position of chief marketing
the company performs listeria tests
in its plants daily. “One of the key this principle as well – officer.
Graham is a widely recognized
things is you don’t just collect the
data and put it into a database or a that food safety should and awarded marketing executive,
in both Canada and the U.S.,
spreadsheet, but you actually try to
figure out what that data is telling you
be viewed as a non- who has consistently generated
on an ongoing basis. Responding to competitive issue.” exceptional top line and bottom
line results in tier one companies.
every positive is obviously critical, but
then looking at that data in a broad His international experience
context and looking for patterns is
– Dr. Randall Huffman, chief in transforming companies
one of the things we’ve gotten food safety officer, Maple into customer driven, growth
better at.” focused organizations is well
Leaf Foods documented.
Huffman said similar symposia
will be held on an annual basis, and risk communication consultant Dr. He began his career at Procter
possibly more regularly, with a focus Peter Sandman; and Iain Stewart, & Gamble where he helped them
on a variety of food safety issues. Maple Leaf Consumer Foods’ senior rapidly grow a number of their
However, he noted listeria is still a vice president of transformation and personal care brands. Recruited
top concern. food safety. to Coca-Cola during the cola wars,
“Listeria is not the only hazard in “Collectively we can get better as he led the successful repositioning
the food supply – you don’t have to an industry,” Huffman added. “At the of the Coca-Cola brand, growing
look very far to find numerous other end of our session we encouraged for brand awareness and corporate
recalls for hazards other than listeria, our next meeting that we have other market shares to record levels.
even this year,” he said. companies participate in making He has also held executive
He added a benefit of focusing presentations. We compete on other marketing positions at Rogers,
on the listeria control program now aspects of the business for sure, but CIBC and AT&T in the U.S.,
is that it makes people aware of the when it comes to food safety it’s easy where he was ranked No.1 by
importance of sanitation. to put those sorts of artificial barriers Advertising Age in their Power 50
“If you do listeria testing very well, down and realize that it’s good for selection of top global marketers.
you will enhance your sanitation the entire industry if we can prevent Graham’s position takes effect
practices – and that improves food foodborne illness.” Jan. 11, 2010.
safety for all major foodborne risks.”
Photo: Maple Leaf Foods
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Opening
Doors
Maple Leaf Foods unveils $12 million
one-of-a-kind innovation centre.
By Alan MacKenzie
A ccording to Maple Leaf Foods, its new state-of-
the-art culinary innovation facility is the first of
its kind in Canada.
The ThinkFOOD! Centre has been in operation since
the spring, but officially its doors opened Oct. 6. The
Photos: Maple Leaf Foods
$12 million, 25,000 square foot centre is located on the
campus of Maple Leaf’s corporate offices in Mississauga,
Ont., and operates as the company’s product development
hub, supporting customer research and product testing.
Previously the company’s product development for
its various divisions was housed in separate buildings.
According to Richard Lan, chief operating officer of
Maple Leaf’s food group, the new centre allows a much
more open communication between the divisions.
“We have a major area dedicated to bakery, but there
are no walls between that and the people that are
developing a meat product. When you walk in there and
see people from our protein business talking to people
from our bakery business, it’s fascinating,” he said.
Approximately 60 employees work at the centre,
including executive chefs, culinary food scientists,
microbiologists, home economists, environmental
technologists and biologists. Lan noted this staff came
from the company’s previous product development
buildings, which were scattered around the Greater
Toronto Area. A handful of new office staff was hired for
ThinkFOOD! also.
The centre was first dreamed up in 2006 by Maple Leaf
president and CEO Michael McCain, who visited modern
food innovation centres in Europe and the United States.
According to Lan, McCain tweaked the concept of the
centres that inspired him to focus more on product
development.
“When we looked at the Canadian landscape there
really wasn’t anything that was state-of-the-art,” Lan said.
“We thought we could do an awful lot of good things,
both from an innovation perspective and a customer
perspective, and really enhance our business.”
Amenities
The centre’s amenities include presentation kitchens,
teaching and demonstration facilities, research labs,
product development and sensory testing areas, simulated
retail environments and a trends resource library.
Among the highlights is an area called the “Back of
House Kitchen,” a foodser vice demonstration kitchen
10 Canadian Meat Business November/December 2009 meatbusiness.cathat can replicate the workspace recipes at home, eliminating a lot
of any of Maple Leaf’s foodser vice of speculation on the part of the
customers. company.
“It can basically mimic the back “We don’t want guesswork,” he said.
room of any restaurant,” Lan “If we’re guessing and we’re wrong,
explained. “If we were working on we have a flop on our hands.”
a project for, say, Swiss Chalet, we Other highlights of the centre
could bring in all of the Swiss Chalet include a reception area equipped
equipment and actually manufacture to host special events and corporate
products and produce it as if they receptions. It features media towers
are ser ving it to their customers, that allow for simultaneously
just as if it was in their store. The projection of 10 different streams of
same if it was, say, Tim Hortons – we information; the Forum theatre, a
actually have a big garage outside of 124-seat auditorium with full audio-
that kitchen that houses all of the visual and broadcast capability, and
different ovens and different fryers
and different equipment that the
“We thought we could a state-of-the-art food ser vice island
for large demonstrations (the first
various foodser vice customers use.” do an awful lot of good event held there was a food safety
Lan added that a similar concept symposium – see stor y on page 6); and
exists for retail customers in an area of things, both from an an “Information Café” – which is both
the centre called the “Marketplace.” a physical and virtual resource centre
This simulated retail environment innovation perspective and with a dedicated food information
features refrigerated display units,
bakery racks and a full ser vice
a customer perspective.” librarian.
“Virtually every new product
deli counter. Here the company launch that we make in 2010 will
can work with retail customers on – Richard Lan, Maple Leaf Foods have come through this centre,”
merchandising, shelf planning and Lan said, noting that Maple Leaf will
categor y and department strategies. kitchen with an adjacent viewing launch hundreds of products a year
Also among the building’s facilities room that allows the company to throughout its categories.
is “Mom’s Kitchen” – which is watch how a real consumer would
equipped as an “average” consumer’s use Maple Leaf’s products and
meatbusiness.ca November/December 2009 Canadian Meat Business 11First Class Ceremony
Meat Industry Hall of Fame inducts inaugural group.
T
he Meat Industry Hall of Fame Mucklow, executive director emeritus of in animal husbandry from Kansas State
(MIHOF) officially inducted its the National Meat Association. “They are University in 1961, a master’s in animal
first group of charter members the ones who have always provided the science from the University of Idaho in
in Chicago on Oct. 27. leadership that is so important and so 1963 and a Ph.D in animal husbandry
In a formal setting at Chicago’s Union necessary.” from Michigan State University in 1966.
League Club, members and guests were In one of the more emotional speeches He taught courses in animal and
treated to a moving journey through of the evening, Leann Saunders, carcass evaluation at Kansas State
North American meat industry history president of IMI Global, paid tribute University from 1966 to 1979. One of
delivered by renowned broadcaster, to her former graduate school mentor, his best contributions to the industry
author and keynote speaker Bill Dr. Gary Smith. “He was tough on all remains the young people he attracted
Kurtis, followed by introductions from of us back then,” she said, noting that to the profession, many of whom are now
presenters and acceptance remarks from her presentations typically came back in positions of leadership and influence.
members. covered in red ink. “But he did it because Allen was vice president of technical
“The ceremonies were the culmination he cared so much about preparing us to services and food safety for Excel Corp.
of two years of planning, and we couldn’t be leaders who could help advance the and he served as food safety coordinator
be happier with the enthusiasm, the industry that he loves. And he never let for the entire Cargill meat sector. His
turnout and the many moving speeches us settle for doing anything less than our insistence on bringing meat science
members shared with the audience,” best.” and meat business together has greatly
MIHOF executive director Dan Murphy Along with the inductions, the crowd benefited the entire industry.
said in a release. heard some breaking news: An endowed Allen retired from Cargill in 2004.
“It was amazing to be in the same room scholarship fund has been created by
with so many successful, dynamic leaders Intervet Schering-Plough Animal Health Donald J. Tyson
whose passion for their profession was so in honor of MIHOF charter member Born in Arkansas in 1930, Don Tyson
evident and heartfelt,” added MIHOF Dell Allen, Ph.D., a former professor at started his poultry industry career at
president Chuck Jolley. Kansas State University. The scholarship age 14, when his father, John W. Tyson,
Seventeen of the 21 members will fund graduate studies in animal drafted him into the family business
were either present or represented science at KSU, and Dr. David Yates of as a chicken catcher and truck driver
by a designated acceptor, and most Intervet Schering-Plough said he hoped at Tyson’s Feed and Hatchery. The
characterized the event as one that that, “Dell Allen’s dedication and service company opened its first poultry
provided well-earned recognition for to the industry will inspire many more processing plant in 1958 in Springdale,
a group of people who have dedicated students to follow in his footsteps.” with Tyson as plant manager.
their careers to advancing the meat and He was named president of Tyson’s
poultry industries. Among the charter members: Foods Inc. in 1966, and then president
“The ceremony itself was quite well- Dell M. Allen and CEO in 1967. He led the company
done, and the members who were through a period of major expansion,
honoured were very deserving of the Dell M. Allen was born in 1939 and largely via acquisition. Renamed Tyson
award,” said charter member Rosemary reared on a livestock and crop farm in Foods in 1971, the company entered the
Kansas. He received a bachelor’s degree
Photos: MIHOF
Richard Knowlton, Paul Engler, Gary Smith, Dell Allen,
Russell Cross, Louis"Mick" Colvin, Phil Seng
Rosemary Mucklow accepting her award. and Mel Coleman Jr.
12 Canadian Meat Business November/December 2009 meatbusiness.cahog production business the following founded Smithfield Foods in 1936, and In 2000 Smithfield added Carroll’s
year and became America’s largest hog his father, Joseph Luter Jr., who served Foods and Murphy Farms to its group of
producer by 1977. The company became as CEO until his death in 1962, Joseph hog production companies, making it the
the top poultry processor in the U.S. Luter III is the third generation of his world’s largest producer of hogs. Today
in 1986 after purchasing a number of family to lead the company. Smithfield is a multi-national company
smaller companies. Born in Smithfield, Virginia in 1939, he with major operations in France, Poland,
Tyson retired in 1995, but served as received a bachelor’s degree from Wake Romania and Mexico, all of which were
senior chairman until 2001 and remains Forest University in 1962. He joined acquired under Luter’s leadership.
a board member. Smithfield following graduation and
worked in sales and other departments Paul Engler
Gary C. Smith until becoming president in 1966. Paul Engler is most recognized as
Since June 1990, Dr. Smith has founder and chairman of Texas-based
occupied the Monfort Endowed Chair in Cactus Feeders, the largest privately
Meat Science at Colorado State University. “The ceremony itself owned fed-cattle producer in the U.S.
Previously he served as professor and head
of the Department of Animal Science at was quite well-done, Engler devoted his career to improving
beef production practices. He has
Texas A&M University, where he won
the Outstanding Teaching Performance
and the members who been characterized by colleagues and
competitors alike as man whose
Award, the Honor Professor Award, the were honoured were very leadership and vision has fueled much
College of Agriculture Teaching Award, of the industry innovation that is still
the University Distinguished Teaching deserving of the award.” evolving today.
Award and the Deputy Chancellor’s Born in 1929 in Stuart, Nebraska,
Award for Team Research. – Charter member Engler bought and managed his first
Smith has won both the Distinguished 100 head of cattle by the time he was 14.
Research Award and the Distinguished Rosemary Mucklow At 15, he started college and graduated
Teaching Award from the American with a degree in agriculture in seven
Society of Animal Science and from the In 1969 the firm was acquired by an semesters. In 1960 he demonstrated
American Meat Science Association. equity group and Luter left to pursue the economic viability of large-scale
other business interests. In 1975, wit cattle-feeding operations, by becoming
Joseph Luter III the company in financial distress, the founder, owner and operator of
Following in the steps of his Smithfield’s board asked him to rejoin Hereford Feedyard, the first large-scale
grandfather, Joseph Luter Sr., who the company as chairman and CEO. commercial feedyard in Hereford, Texas,
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meatbusiness.ca November/December 2009 Canadian Meat Business 13Dan Murphy presents award to Connie Leanne Saunders, president of IMI Global, Mel Coleman Jr. accepts award on behalf
Dean Taylor on behalf of Jimmy Dean. presents award to Gary Smith. of his father from Dan Murphy.
now the epicenter of the U.S. cattle feeding industry. manufacturer. Over the next three decades Townsend’s many
He founded Cactus Feeders in 1975. The company currently inventions were legendary, including the Frank-A-Matic and
employs more than 500 people in 11 locations across Texas the Automated Sausage Linker, which revolutionized the
and Kansas. He is credited as the creator of “formula pricing,” production of skinless frankfurters and became an industry
a method that provides incentives to feeders to consistently standard.
produce beef that meets consumer nutritional and quality Townsend’s company eventually became the largest designer
standards. Formula pricing is also credited with incrementally and manufacturer of skinning, stuffing and injection machinery
increasing consumer sales of beef. for meat, poultry and seafood processor worldwide. During his
career he obtained more than 100 U.S. patents, plus more than
Raymond T. Townsend 300 international patents, covering such areas as co-extrusion,
Born in 1913 in Des Moines, Iowa, Ray Townsend earned skinning, trimming, linking, meat harvesting and curing and
a bachelor’s degree in mechanical engineering at Iowa State marination.
University in 1934. He then went on to found Townsend
Engineering in 1946 as a meat and food processing equipment Rosemary Mucklow
From 1982 until 2007, Rosemary Mucklow served as the
executive director of the National Meat Association (NMA),
which represents meatpackers, processors, wholesalers, sausage
makers and related supplier companies. During that time she
has been tirelessly engaged on a variety of critical industry
issues, such as HACCP implementation, inspection reform and
food safety initiatives.
Mucklow was born and schooled in Edinburgh, Scotland,
survived the Nazi bombing in wartime London and later
earned a bachelor’s degree in accounting from Golden Gate
University in San Francisco. She remains active in providing
support and counsel for NMA member companies.
H. Russell Cross
Dr. H Russell Cross is one of the few people to hold positions
of significance – and accomplishment – in government,
academia and the private sector. He currently holds the E.M.
“Manny” Rosenthal Chair in Meat Science and is a professor in
the Texas A&M Department of Animal Science.
Cross has been published extensively, with more than 235
published works on meat quality and safety. His research efforts
had a significant impact on the industry’s movement toward
leanness, awareness of nutritional needs, food safety issues and
recognition of the need for deploying innovative technology.
He had a significant influence on meat safety during his
tenure as food safety and inspection service administrator
under Presidents George H.W. Bush and Bill Clinton, and
later working as a food safety educator and innovator. Despite
political opposition, he has always been a steadfast champion
of the industry’s use of Hazard Analysis Critical Control Point
(HACCP) systems to improve food safety.
14 Canadian Meat Business November/December 2009 meatbusiness.caEarl B. Olson (posthumus) Although Coleman was determined to produce beef from
animals raised without hormones and antibiotics – and
Earl Olson started Jennie-O Foods in the 1940s when he was hundreds of ranchers now supply natural beef under the
a Minnesota entrepreneur and part-time turkey grower. He company’s brands – he never allowed anyone to publicly
purchased his first turkey processing plant in 1949 in Willmar, criticize producers who didn’t do things his way.
Minnesota, and through the decades the company, named
after his daughter, Jennifer, grew and thrived. He served Kenneth Monfort (posthumous)
as president and CEO of the company until 1974, when he
At the age of 11, Ken Monfort won the National Steer
became chairman of the board.
Championship in the U.S. For the remainder of his life he was
Olson’s tireless efforts to improve his own company and
a leader in the beef industry.
advance the industry made him an icon in the business.
His father, Warren Monfort, who along with F.W. Farr
His forward thinking was perhaps best expressed in the
revolutionized the beef industry by developing feedlots and
development of the Jennie-O Turkey Store, a branded line of
using sugar beet by-products as cattle feed, got Ken started in
turkey products with a strong reputation for quality, flavour,
the family business. By improving and expanding their cattle
health and convenience.
feeding operations, the Monfort feedlots helped make beef
In 1986 Jennie-O was acquired by Hormel Foods Corp., and
available year-round, instead of only in the fall when cattle were
today is the world’s second-largest turkey company.
traditionally rounded up.
Mel Coleman, Sr. (posthumous) Ken Monfort, born in 1930, earned a degree in Agriculture
from Colorado State University. As Monfort Inc. CEO he took
Mel Coleman was born in 1925 and, after receiving a degreee advantage of a new highway system near Greenly, Colorado
in electrical engineering from the University of Colorado, he to move the company’s packing plant closer to ranchers and
served in the U.S. Navy during the Second World War. After feedlots. He also began fabricating beef right at the plant,
the war he turned to ranching full-time. Along with his passion another radical departure from the norm of shipping “swinging
for livestock, he loved all aspects of agriculture and was deeply beef” to retailers or butcher shops to be cut up.
concerned about the future of family farms and ranches and Monfort Inc. was acquired by ConAgra in 1987 to form
the preservation of the rural lifestyle. ConAgra Red Meat Companies, becoming one of the top three
Coleman was not only a pioneer in raising hormone- and red meat companies in the U.S.
antibiotic-free cattle, but he also produced sustainable For bios on the other inductees, see the September/October
production practices throughout his career. When rotational issue of Canadian Meat Business.
grazing first emerged, Coleman was one of t first ranchers to
work with the U.S. Forest Service to implement a program. - staff
meatbusiness.ca November/December 2009 Canadian Meat Business 15| Assembly Line |
Assembly Line is an opportunity for companies to feature new products for the meat
producing, processing, packaging and distribution industry. To include information about your
new product e-mail alan@meatbusiness.ca.
Steam Cleaners with Anti-Microbial Ashworth’s New Exact Drop-in Replacement
Capabilities for the Meat Packing Industry Belt for Self-Stacking Spirals
Woburn, Massachusetts-based Daimer Industries, Inc., a global W i n c h e s t e r, V i r g i n i a - b a s e d
provider of cleaning machines and green chemicals, announced Ashworth Bros., Inc. released its new
its line of KleenJet Ultra 1000CVP steam cleaners, which offer ExactaStack self-stacking spiral belt
Advanced Thermal Ionic Sanitization (ATIS). In laboratory tests that is an exact drop-in replacement
on bacteria and mold, this technology killed over 99.99 per cent for standard and wide belt stackers.
of disease causing specimens, the company stated. ExactaStack is available in all widths,
ATIS machines are manufactured in an EPA registered tier heights, and mesh configurations
facility. Steam cleaners with this anti-bacterial and anti-microbial for both spliced-in sections and
capability killed 99.99 per cent of dangerous mold and bacteria in complete belt replacements. As an
tests by a nationally-known testing laboratory. The steam cleaners exact drop-in replacement, no system
killed E. coli, staph and salmonella organisms, and more. drive modifications are required. Ashworth can provide you with
KleenJet Ultra 1000CVP steam cleaning machines offer a the right ExactaStack belt for your specific production needs,
combined water capacity – including refill and boiler tanks – of ensuring throughput is maximized with increased capacity and
seven liters, plus a five-liter extraction chamber. The included wet- minimized product damage.
dry vacuum provides column lift of 2,200mm and boasts water
and HEPA filtration for allergen removal. “Ashworth is known in our industry for high quality conveyor
belting and dependable factory service,” Joe Lackner, Ashworth’s
daimer.com VP of marketing and sales, said in a release. “We are our industry's
only supplier that engineers, manufactures and services both
metal and plastic conveyor belting for all spirals whether they are
lo-tension or stackers. Adding ExactaStack to our product line
provides food processors an easy single-supplier-solution for all of
their belting and service requirements.”
Ashworth Bros. is the only conveyor belt company that
manufactures and services both metal and plastic belting for
straight running, turn-curve, lo-tension and stacker spirals offering
customers the best solution for their specific requirements.
ashworth.com
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16 Canadian Meat Business November/December 2009 meatbusiness.cae v e n t s calendar
February 2010 19 - 21 May 2010
NAMP Meat Industry Management
16 - 18 Conference 5-7
NAMP Centre of the Plate Training The Drake Hotel Canadian Meat Council
University of Guelph Chicago, Illinois Annual Conference
Guelph, Ont. namp.com Vicotria, B.C.
namp.com cmc-cvc.com
26 - 28 April 2010 8 - 13
OIMP 30th Annual Conference – The 18 - 19 IFFA 2010
Meating Place ApEx Frankfurt, Germany
Sheraton Fallsview Hotel and Halifax, N.S. iffa.com
Conference Center crfa.ca/tradeshows 30 – June 1
Niagara Falls, Ont.
21 - 23 CIFST/AAFC Conference
oimp.ca
SIAL Canada Fairmont Hotel
Winnipeg, Man.
March 2010 Montreal, Que.
cifst.ca
sialcanada.com
7-9
CRFA Show 29 - 30
Toronto, Ont. BC Foodservice Expo
crfa.ca/tradeshows Vancouver, B.C.
crfa.ca/tradeshows
Thefoodnewz is an on line events calendar created by Debra Bradshaw of Zep Food
& Beverage Division. To find out more about the events listed in this magazine visit
thefoodnewz.com. If you know of events not listed please email Debra directly at
zeprep@rogers.com.
18 Canadian Meat Business November/December 2009 meatbusiness.caWhole Grain Goodness
Using novel feeds in feedlot diets.
By Debbie Lockrey-Wessel
D ue to the highly digestible
starch they provide, grains are
typically the cheapest source
of energy and are included at high levels
(more than 80 per cent of dry matter)
in finishing diets for feedlot cattle in
Western Canada. Feeding grains to cattle
also helps produce tender, marbled beef.
The Western Canadian feedlot industry
has grown and developed using barley,
sometimes wheat, and occasionally rye as
the primary energy sources in finishing
diets. Grains are routinely transported
by rail or truck across Western Canada to
meet these demands and represent the
primary expense in feedlot production. cent whole oat improved performance
To help farmers balance the cost of of cattle fed finishing diets,” states Dr.
feed with the rate of weight gain in cattle Gibb. “Average daily gain, gain-to-feed
and minimize expense, Agriculture and eating rate were improved when
and Agri-Food Canada’s scientists are oat replaced silage in the finished diet,
investigating the use of novel feeds for the indicating increased energy available to
feedlot industry. Drs. Darryl Gibb, Yuxi the animal for growth.”
Wang, Karen Schwartzkopf-Genswein Replacing silage with whole oat in
and Tim McAllister are examining the finishing diets can reduce costs of storing,
effect of replacing barley silage with transporting, and processing forages
whole oats on the performance and while making more land available for
feeding behaviour of feedlot cattle at the alternative crops. Of equal importance,
Lethbridge Research Centre in Alberta. the change in diet did not affect carcass
“In our studies we substituted whole weight, back fat, ribeye area and quality
oats for 15 per cent of the dry matter grade of the final meat products.
fed to cattle in both the growing and Questions remain however, over the
finishing diets,” explained Dr. Gibb. implications of increased eating rate on
“This replaced nine per cent of the silage animal health.
and six per cent barley in our typical “Our studies found no difference in
diet feed to cattle, thus eliminating liver abscesses or animal health with
silage fed to cattle in finishing diets. the whole oat diet,” explains Dr. Gibb.
The oat substitute also provided the “However, high dietary levels of rapidly
same amount of NDF (fiber) as the fermented starch combined with low
combination of barley silage and barley fiber levels can compromise animal
it displaced.” performance through reduced intake,
Forage is typically included at low digestive dysfunction, or poor animal
levels (eight to 15 per cent of dry health. Similar intakes and liver abscesses
matter fed to cattle) in finishing diets between diets suggest that 15 per cent
to maintain rumen health and animal whole oat was providing comparable
performance. Besides the higher cost roughage value as nine per cent silage.”
per unit of energy, forages provide other Further investigation is warranted
economic and handling challenges. including an experiment that
For uniform mixing, forages must be includes a negative control (zero
chopped or ground to reduce particle per cent oat or silage) to establish
size. Storage and interest costs increase the true value of roughage sources
the cost of feeding silage. Transporting as well as documentation in large
chopped forage is expensive due to the pen trials to monitor implications on
low density of dry forage or the high animal health.
water content of silage.
“Displacing all of the silage (nine per Debbie Lockrey-Wessel is a communications
cent) and six per cent barley with 15 per advisor with Agriculture and Agri-Food Canada.
meatbusiness.ca November/December 2009 Canadian Meat Business 19| Cross Countr y News |
Saskatchewan including a recently announced loan guarantee program
designed to support the industry.
Big Sky Farms Files for Creditor Protection
Manitoba
Humbolt, Sask.-based Big Sky Farms, the province’s biggest
hog production company has applied for creditor protection
under the Companies' Creditors Arrangement Act (CCAA). Funding for Keystone Processors Plant in
In a news release, Big Sky president and CEO Casey Smit Winnipeg
said an overall downturn in the North American pork market
is to blame. The Manitoba Cattle Enhancement Council (MCEC) and
“Big Sky has consistently ranked in the top percentile of the Government of Canada announced funding of up to $17.5
North American producers; however, the extended downturn million for the Keystone Processors Ltd. to upgrade a beef
and a recent collapse in hog prices associated with the risk of processing plant in Winnipeg.
an H1N1 flu pandemic, which has resulted in an abatement Manitoba Minister of Agriculture, Food and Rural Initiatives
of consumer demand for pork products, coupled with the Rosann Wowchuk noted the MCEC was investing up to $7.5
rising Canadian dollar and American trade barriers left us million in Keystone Processors Ltd., and Federal Agriculture
no other option,” he said. Minister Gerry Ritz announced Keystone Processors Ltd. would
Big Sky Farms delivers more than 900,000 animals to receive a loan of up to $10 million for plant upgrades that will
North American markets annually. The company operates qualify it for export markets.
approximately 40 units in Saskatchewan and Manitoba “This is great news for our producers, our cattle industry and
employing more than 400 people. our province. It means we will finally have a federally certified
The CCAA process provides a period of time for the beef plant in the province that can access all major domestic
company to continue to operate while restructuring its and international markets,” MCEC executive director Kate
financial obligations. The process involves the appointment Butler said in a release. “On behalf of MCEC I would like to
of a Monitor who assists the company through the thank the cattle producers of this province for their support.
restructuring process. Times are very tight and every $2 we retain in the MCEC fund
Part of the restructuring effort will entail re-aligning the helps us to build a stronger industry here at home.”
company to access federal government support programs, MCEC manages an investment pool that is funded by
Manitoba cattle producers through a $2 per head levy on all
cattle produced and sold in the province and a matching grant
from the provincial government. The council’s mandate is
to invest in initiatives that will lead to increased slaughtering
and processing capacity in Manitoba, or that will enhance the
market for value-added cattle products.
MCEC was already a major investor in Keystone Processors
Ltd., having committed $2.8 million to purchase a former
Maple Leaf pork plant and start the first phase of renovations.
“Keystone Processors has a solid business plan to market
premium, branded Manitoba beef to niche markets around the
world,” added Butler. “The Manitoba industry has been stunted
for years without access to federally-inspected beef facilities here
at home. Rising transportation and feed costs as well as trade
irritants have made it clear that shipping live animals across the
continent is risky, inefficient and bad for the environment.”
MCEC was created by the Province of Manitoba in 2006 in the
wake of the BSE crisis that closed the U.S. border to Canadian beef.
MCEC Appoints Board
The Manitoba Cattle Enhancement Council (MCEC) has
appointed new members to its council.
The appointments include:
• Dr. Barry Todd, Chair, Deputy Minister of Manitoba
Agriculture, Food and Rural Initiatives.
• Charles Gall, Council Member. Gall is a farmer from
the Moosehorn area.
• David Wiens, Council Member. Wiens is a farmer from
the Grunthal area.
They join current council members Gaylene Dutchyshen,
Vice-Chair, a cattle farmer from Gilbert Plains, Albert
Todosichuk, Treasurer, of Shilo, and Kathleen Butler, Executive
Director.
MCEC’s mandate is to invest in initiatives that will lead
to increased beef slaughtering and processing capacity in
20 Canadian Meat Business November/December 2009 meatbusiness.caManitoba or that will enhance the market for value-added cattle products. The council’s Investment Advisory Committee, which is comprised of cattle industry representatives and investment specialists, works with council to evaluate each funding proposal carefully. mancec.com Ontario OIMP Launches 30th Anniversary Calendar Ontario Independent Meat Processors (OIMP) kicked off its 30th anniversary celebrations with the official release of the Ontario Finest Meat 2010 Calendar at The Royal Agricultural Winter Fair in Toronto. Platinum Award-winning products from the 2009 Ontario Finest Meat Competition are featured in monthly recipes developed by Chef Nicole Young. Each recipe is accompanied by suggested wine and/or beer pairings from Wines of Ontario and Ontario Craft Brewers. “This calendar celebrates the efforts of our association and our members over the past 30 years and proudly showcases some of the outstanding products Ontario’s independent meat processors have to offer,” said Laurie Nicol, OIMP executive director, in a release. OIMP’s anniversary celebrations will continue in the new year with the launch of a redesigned website in January 2010 and special festivities at the OIMP 30th Annual Conference – The Meating Place – in Niagara Falls, Feb. 26 to 28. The 2009 Ontario Finest Meat Competition included more than 100 premium meat and poultry product entries in 12 categories. The winning products, selected by food industry professionals and media, were announced at OIMP’s annual conference in February. The competition was part of an OIMP initiative to promote Ontario’s finest meat and poultry products through an extensive consumer and retail campaign funded, in part, by the Ontario Ministry of Agriculture, Food and Rural Affairs through the Ontario Market Investment Fund (OMIF). The full list of winners is available on the OIMP website, oimp.ca. H1N1 in Ontario Turkey Flock The Ontario government announced in late October that turkeys in one barn at an Ontario facility were found to be infected with the H1N1 flu virus. Food safety is not at risk, the province stressed in a news release, noting that no birds or eggs from this facility have entered the food chain; and proper cooking practices destroy the influenza virus. Test results indicate the strain of flu isolated from the turkeys is the same as the H1N1 flu that has been circulating among humans since April. The Turkey Farmers of Canada posted a news item on its website reminding consumers and industry that influenza is a respiratory infection that is not transmissible through the turkey hatching eggs or the consumption of turkey meat. Consumers face no risk from properly cooked turkey meat, the group said, noting turkey meat should be cooked to a minimum internal temperature of 170°F (77°C) in the breast, 180°F (82°C) in the thigh and 165°F (74°C) for ground turkey. The World Organization for Animal Health (OIE) assures that the detection of the H1N1 influenza virus in poultry is not cause for concern and has further indicated trade measures or restrictions are unnecessary. meatbusiness.ca November/December 2009 Canadian Meat Business 21
Growing
Margins
in a Shrinking
Economy
How food processors are finding
increased profits through better
equipment.
By Ed Sullivan
W ith retailers holding processors of ready-to-eat (RTE)
meat and poultry products to relatively defined
price levels, the only way to effectively increase profit
margins is by lowering the cost of production without sacrificing
either food quality or safety.
Though it may seem a contradiction – particularly in the face of
a stressed economy – food processors are doing just that through
a surprising avenue: capital investment in new equipment that
achieves higher efficiencies while also maintaining or improving
quality and safety standards.
“Sometimes it takes a tough economic climate for people
to really appreciate the many practicalities of upgrading their
systems and processes,” says Adam Cowherd, vice president of
international sales at Bristow, Oklahoma-based Unitherm Food
Systems, a major manufacturer and marketer of food processing
equipment.
According to Cowherd, there are essentially four areas where
food processors, particularly those who process deli meats, can
benefit immediately.
Infrared – profitable pasteurizing
Producers of RTE meat and poultry, such as delis, are
incorporating food processing technologies that ensure food
safety from pathogens. Infrared-based (IR) pasteurization
systems have been proven to do this best, while also optimizing
colour, taste and cooking efficiencies. IR can add appreciable
profits margins.
In a study conducted by Nanditha Gande and Peter Muriana
at Oklahoma State University, it was found that the hazards of
lysteria and other pathogens on products ranging from hams and
briskets to deli loaves were reduced significantly using quick IR
surface treatments. Using IR pasteurization equipment provided
by Unitherm, log reduction of three or better was achieved, a
measurement the authors said should be viewed both in terms of
safety for consumers and recalls for producers.
Those still performing the pasteurization in a hot water bag
are also incurring significant additional expense when they
repackage RTE products. During the repackaging process the
equipment creates a vacuum that draws any surface bacteria
down farther into the meat. Conversely, IR pasteurization is
22 Canadian Meat Business November/December 2009 meatbusiness.caperformed just prior to packaging, and can eliminate surface many thermal oil oven designs. Spiral ovens can be heated up to
pathogens without using a vacuum. Not only is this more efficient nearly 500 degrees (F), much hotter than the typical thermal oil
and effective, but also saves the cost of the vacuum bag, which oven. Therefore the throughput capacity of spiral ovens can be
can be very significant over even a six-month period. much greater than thermal oil versions.
“Using hot water pasteurization you have to chill and re-heat Unitherm spiral ovens and steamers include humidity controls,
products,” adds Cowherd. “Over time you can imagine how temperature probes and the airflow controls that provide users
much energy that costs. You’re also using a special bag that costs the ability to manage yields. This ability as well as dramatically
an extra three-cents per pound of which really adds up. Because improved product throughput, in turn, adds significantly to
of that re-heating, there is some additional purge that develops profit margins.
inside the bag, and that means additional loss on the product
yield. IR pasteurization requires only about 60 seconds, saving Profiting on added safety
considerable processing time as well as providing additional The recalls that have gone on in the industry – not to mention
yield.” illnesses and deaths – can be a major factor when it comes to
reputation and profitability, particularly in tough economic
Savings on browning and smoking times. And it is very possible for food processing equipment to
Using a batch oven smokehouse chamber to develop the play a positive role in reducing or eliminating this by design.
wanted colour and flavour, the industry norm for browning and For example, until recently many freezers use foam-
smoking is about 45 to 90 minutes. The basis for this processing based insulation panels that can withstand only limited cold
time is the need for a Maillard reaction (a nonenzymatic chemical temperatures and which become infected with pathogens. This
reaction used in the formation brown pigments) to achieve the type of design is virtually impossibly to fully clean or disinfect,
desired surface colour. says Cowherd.
“A Maillard reaction is achievable only at high temperatures, a “It is for this reason that inside our spiral freezers is a fully
welded insulated box,” he says. “Because it is made of stainless
“Sometimes it takes a tough economic steel and fully welded these enclosures do not get bacteria
caught in or behind them. Also, because of the stainless steel
climate for people to really appreciate construction, we can incorporate a cleaning mode, a 35-minute
process that raises the temperature to 185 degrees (F).”
the many practicalities of upgrading Videos of each of the aforementioned processes are available
at Unitherm’s website, unithermfoodsystems.com.
their systems and processes.”
Ed Sullivan is a technical writer based in Hermosa Beach, California.
– Adam Cowherd, Unitherm Food Systems
much higher than what a common smokehouse or batch oven
could possibly achieve,” explains Cowherd. “Equipment such as
our IR pasteurizers and RapidFlow ovens can easily attain those
temperatures.”
Cowherd adds that while it would take over an hour to smoke
a Virginia ham using smokehouse equipment, an in-line oven
with high-temperature capabilities can brown and smoke a
ham in approximately 10 minutes, providing much-improved
throughput as well as energy savings.
Dramatically shortening the smoking process has an even
more remarkable effect on product yield. Whereas the industry
average for shrinkage using the typical smokehouse method is
between 12 and 25 per cent, advanced IR or high-velocity steam
technology limits shrinkage to between two to three per cent.
Cowherd says that whether this more advanced and efficient
equipment is a retrofit or part of a turnkey system, the equipment
can be “bent” to best fit the customer’s needs, as opposed to
having the process adjusted to fit the equipment.
Continuous “spiral” cooking and freezing
Conventional batch ovens require multiple, repeated processes
that are somewhat wasteful and time-consuming. You have
to turn it on, get it up to temperature, install the trolleys and
then the product . . . and later turn it off so that you can take
everything out.
In the spiral ovens and steamers you can continuously cook
(up to 20,000 lbs. per hour on some models) entire RTE pieces
in the bag without shutting down and restarting the oven.
The spiral equipment, which is available in either gas or electric
models, constantly runs in a desired temperature range, which is
far more energy efficient than the batch oven counterpart. Spiral
designs are also considerably more efficient and effective than
meatbusiness.ca November/December 2009 Canadian Meat Business 23You can also read
